A Cupcake that Says Chocolate with Mascarpone Frosting

July 24, 2009 { }

There are cupcakes that are chocolate only in name and color, and then there are real chocolate cupcakes, full of lingering flavor.

A couple of weeks ago, I got out one of the first recipes I wrote after starting to bake gluten & sugar-free, which was for chocolate cupcakes. I baked them and found that they were chocolate only in color. At the time, I must have been happy to have baked something that resembled a cupcake with decent texture and some sort of flavor. I laughed at myself as my memories and notes about the recipe all indicated success.

As my gluten & sugar-free baking skills have improved, so have my demands on flavor and texture. It’s always a joy for me to look back and see my growth. This journey of life has so many rewards and, for me, one of the biggest is learning and developing my potential, not just in the kitchen but in all areas of my life.

So, after many, many attempts here is my version of a cupcake that says chocolate. I must admit that I had frosting envy when I saw Karina’s perfectly piped edges on her Vegan Chocolate Cupcakes with Coffee. I’ve not yet found a substitute for powdered sugar that will give the same effect. Yet is the operative word…I’m determined. If you have any suggestions, I’d love to hear them.

Find more great food and inspriation at:

Ann Kroeker’s Food on Friday
Amy’s Finer Things Friday
Foodie Friday at Designs by Gollum
Recipe Swap at The Grocery Cart Challenge
Friday Feasts at Momtrends

Update: 9/21/09 – This post is linked to Cupcake Tuesdays at Hoosier Homemade!

Print friendly recipe
Cupcakes that Say Chocolate
makes 12

1 oz. unsweetened chocolate
1 ½ c. gluten-free baking mix
1/3 c. dutch-processed cocoa
1 t. baking soda
½ t. baking powder
¼ t. salt
2 eggs, at room temperature
¾ c. raw agave
3 T. oil
½ c. buttermilk
½ c. warm water
1 t. vanilla
1 t. instant coffee

Preheat oven to 350 degrees Fahrenheit. Prepare a standard cupcake tin by greasing or using cupcake papers.

Melt chocolate over a double boiler with water simmering. Once melted remove from heat.

Combine gluten-free baking mix, dutch-processed cocoa, baking powder, baking soda, and salt. Sift and set aside.

Beat eggs with an electric mixer on medium high speed until light and fluffy, about 2 minutes. Add agave and continue to mix until combined. Add oil, buttermilk, water, vanilla, and instant coffee, mixing until thoroughly incorporated.

Add dry ingredients, reducing speed to medium-low and continue to mix. When almost smooth, add melted chocolate and incorporate thoroughly.

Put ¼ c. batter into each cupcake tin and bake for 27 – 32 minutes, until a toothpick inserted in the cupcake comes out clean. Remove from oven and let them cool for 5 minutes and then immediately remove and leave on wire racks to cool completely.

Print friendly recipe
Mascarpone Frosting

2 T. boiling water
1 t. unflavored gelatin
½ c. organic all-vegetable shortening
8 oz. neufchtel cheese (lower-fat cream cheese), at room temperature
8 oz. mascarpone cheese, at room temperature
3 T. light agave nectar

Set a pot of water to boil. Once water boils, carefully add 2 T. of water to gelatin. Stir until dissolved. (If the gelatin doesn’t dissolve all of the way or if it sets a little while you’re working, just pop in the microwave.)

Beat shortening on medium-high speed for 4 – 5 minutes, until light and fluffy. Add cream cheese, beating until fluffy, and then add mascarpone, agave, and gelatin. Beat for 4-5 minutes, until fluffy.

Cover and place in refrigerator for 30-45 minutes until frosting hardens slightly. Then, whip on high speed until smooth.

A note about this frosting: Use it to decorate cupcakes and cakes when cold. It will hold its shape beautifully at room temperature. If it gets too warm it’s hard to work with. Simply return it to the refrigerator, let it cool down, and beat it again until smooth.

Enjoy!

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Category: Cupcakes, Dessert, Frosting
Tags: chocolate > cupcake > Dessert > Frosting

Comments

31 Responses to “A Cupcake that Says Chocolate with Mascarpone Frosting”

Sharinskishe
July 24th, 2009 @ 10:50 am

I loved reading about your progress. Step by step, analyze, improve, always doing your best at that stage. Keep up the wonderful work. I am sure you are helping many others in their quest for healthier eating.

[Reply]
Amy Reply:
July 24th, 2009 at 9:36 pm
You’re so kind! Thanks for the encouragement. Sending a big hug!

[Reply]
Mary
July 24th, 2009 @ 10:53 am

These look unbelievably good, Amy. Thanks for sharing them with us.

[Reply]
Amy Reply:
July 24th, 2009 at 9:36 pm
Hi Mary! Thanks for stopping by. They taste great, too – my hubby loves them.

[Reply]
Jessica
July 24th, 2009 @ 12:27 pm

If you put erythritol through a coffee grinder it makes a great powdered sugar. Mix it with a pinch of stevia for added sweetness.

[Reply]
Amy Reply:
July 24th, 2009 at 2:51 pm
Jessica – I’m going to try that. Thanks for the tip!

[Reply]
Kim, The Food Allergy Coach
July 24th, 2009 @ 2:15 pm

I know exactly what you mean about having envy over Karina’s frosting…oh man! Here’s a recipe for vanilla frosting that my niece just tried and said it works well. Now we need to make it chocolaty…I’ll be working on that:

3 egg whites
2/3 cup of agave nectar
pinch of salt
1 teaspoon vanilla

Put the unbeaten egg whites, honey, and salt into the top of a double boiler over hot water. Beat with an electric beater on medium to high speed, while you bring the water to a boil. Continue to beat for 7 minutes, or until the mixture forms soft mounds. Remove from the heat, add the vanilla slowly and continue beating until frosting is stiff enough to hold it’s shape.

[Reply]
Amy Reply:
July 24th, 2009 at 2:52 pm
Kim – Thanks so much for sharing that recipe. Egg whites are much easier to work with without any sugar. I’m going to give this a try and see how it goes.

[Reply]
Katrina (gluten free gidget)
July 24th, 2009 @ 2:44 pm

… i just died a little inside… These look A-MAZING!

[Reply]
Amy Reply:
July 24th, 2009 at 2:53 pm
Hi Katrina…Thanks! I’m still working on the ice cream.

[Reply]
Laura
July 24th, 2009 @ 7:28 pm

What great recipes. Sugar and flour are deinite problems for me. When I don’t eat them I lose weight- when I do, I gain.

Enjoyed visiting,

Laura

[Reply]
Amy Reply:
July 24th, 2009 at 9:37 pm
Laura, we must be cut from the same cloth. It’s a tough place to be but at least you have the awareness and can start to take the right action.

[Reply]
Amanda
July 25th, 2009 @ 12:15 am

Those look great! So, now if I wanted to do it, non-gluten free, would I just sub regular or whole wheat flour for the gluten-free baking mix?
Thanks!

[Reply]
Amy Reply:
July 25th, 2009 at 7:30 am
Hi Miss Amanda,

So good to hear from you. Hope the shopping is going well…I did *better* this week but still nothing like you.

Yes, you can sub another flour if you’re going to use agave. Taking out the agave is a different story because it’s a liquid and you need to have the right liquid to dry ingredients ratio. If you take out the agave, increase the flour so you have a good cupcake consistency.

[Reply]
darnold23
July 25th, 2009 @ 9:01 am

These look delicious. I will give these a try the week my grandson is here for a visit. He loves helping me make and frost cupcakes, Beginning August 5, I will be hosting Crock Pot Wednesdays at diningwithdebbie.blogspot.com. I hope you will join me and, hopefully, share in the giveaways:) Mister Linky is up and waiting for your entry.

[Reply]
Jen
July 25th, 2009 @ 9:01 am

Oh heck yeah! I’m making these!

[Reply]
Amy @ Finer Things
July 25th, 2009 @ 9:49 am

I’ve never even heard of mascarpone! I learn so much here every time I visit.

[Reply]
Amy Reply:
July 26th, 2009 at 8:15 pm
So glad that you learn something here – I always learn something from you, too.

[Reply]
Gollum
July 25th, 2009 @ 11:45 am

Just what I’ve been looking for! They look great!

[Reply]
Amy Reply:
July 26th, 2009 at 8:18 pm
Hi Gollum & welcome! Thanks so much for stopping by and saying hello.

[Reply]
erin
August 6th, 2009 @ 6:50 pm

hi amy!
i just came across your blog.
i’ll definitely be back

[Reply]
Amy Reply:
August 7th, 2009 at 2:23 am
Hi Erin & Welcome! So glad you found me and even happier that you have enjoyed my blog.

[Reply]
Liz@HoosierHomemade
September 22nd, 2009 @ 7:45 am

Those look amazing! Thanks for linking up to Cupcake Tuesday!
~Liz

[Reply]
Susie's Homemade
September 22nd, 2009 @ 11:13 am

Happy Cupcake Tuesday. Those look divine! I love how you have the recipes printable! Awesome:-)

[Reply]
Allyson
March 21st, 2010 @ 4:03 pm

so two weeks ago my friend(who has been s&g free with me for a few weeks)and i got together for the wknd and tried some of your recipes. THIS one was the one we couldn’t wait to try! i came across your website a few months ago and what really drew me in was the picture of the cupcake at the top! i LOVE baked goods and since i’ve been g&s free i’ve been missing them. but these are AWESOME!!! sooooo gooooood! i just made my 2nd batch last friday, adding some applesauce to make em a little more moist, and they are the BEST! thanks for a great website, it’s been so helpful!!

[Reply]
Amy Reply:
March 22nd, 2010 at 8:27 am
@Allyson, I’m glad you’re enjoying these…and so glad you’ve shared your spin. Hugs to you.

[Reply]
Jen
July 9th, 2010 @ 1:22 pm

Excited about this recipe. Question: is the coffee optional? Is it just for taste or is it important for the structure? I’m not a coffee fan, so I just don’t want it to taste like coffee.

thanks!

[Reply]
Amy Reply:
July 9th, 2010 at 7:49 pm
@Jen, The coffee just enhances the chocolate flavor. You can’t taste it. It won’t be a problem at all if you omit it.

[Reply]
Eliana
July 23rd, 2010 @ 3:43 pm

I just made these with honey and rice milk. They are absolutely delicious!

[Reply]
Amy Reply:
July 30th, 2010 at 11:50 am
@Eliana, Thanks for sharing! I love them and am so glad that you do too. Hugs.

[Reply]
Stacey
August 9th, 2010 @ 10:36 pm

I am very excited to try the recipes. I was asked to make a wedding cake for my cousin and she has allergies to gluten and sugar.

[Reply]